Ny Times Brownie Recipe

I cant imagine a 2-calorie brownie being very satisfying. Two years ago a woman named Sydney Newberry became famous not for curing a disease or winning Olympic gold but for writing an Internet comment. So if I venture this recipe again here are the steps Id take to make Katharine Hepburns brownies even more delightful the second time around.

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For those who are mince pie fans but fancy something a little different how about a puff pastry mince pie recipe.

Ny times brownie recipe. Add the pecans and dry ingredients to the white chocolate mixture. Beat eggs and sugar in another bowl until fluffy and add to chocolate mixture. 12 teaspoon vanilla extract.

Which would be quite a mouthful. Stir the chocolate often and remove it from the heat when a few lumps. Preheat oven to 350 degrees.

Bake at 350 degrees for only 15 minutes and remove from oven. Melt chocolate and butter together in the microwave in 30 second increments stirring each time do not overheat or chocolate will burn. Set a heatproof bowl over a saucepan of gently simmering water put the butter in the bowl and top with the chopped chocolate.

Bake for 35 to 40 minutes or until top is shiny beginning to crack on top. Kirsty Redden who posts her recipes at lovetocook4ppl created the recipe with Traeger. Adapted slightly from The New York Times.

Cool pan on rack. Thats enough to thaw more than two pounds of ice. In the top of a double boiler set over barely simmering water melt the butter and chocolate together.

Pour in half the. Make sure the bottom is well covered. If adding walnuts stir them in.

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